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Neither, because they will ruin the blade edges of knives.

Use Ash wood, it is kindest to the blade edge. However, you will have to clean the ash wood top with proprietary cleaner, such as 'Flash' , which contains bleach.

Also Ash wood is heat resistant, and can absorb heat from hot pans etc., without charring/burning.

Professional kitchens use stainless steel, with ash wood boards.

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lenpollock

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11mo ago

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